Mediterranean🍞 Bread & bakery

Spanakopita (Greek Spinach Pie)

Name: Spanakopita (Greek Spinach Pie)
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 2 lb fresh spinach; 2½ tbsp olive oil; 1 onion; 6 garlic cloves; ~3-4 green onions; 3 tbsp fresh dill; ¼ cups fresh parsley; 8 oz feta cheese; 2 eggs; 1 tsp sea salt; ½ tsp cracked black pepper; ~16-18 phyllo dough; ½ cup unsalted butter

⏱ 80 min🍽 Serves 12

A classic Greek spinach pie featuring fresh spinach, herbs, onion, garlic, and feta cheese, all layered in golden, buttery, and flaky phyllo dough. Crispy on the outside with a soft, savory, herb-filled interior, it's a crowd-pleasing comfort dish. Can be assembled ahead and frozen, then baked straight from the freezer.

Adapted from a video by Preppy Kitchen

Amazing Spanakopita Recipe

Watch on YouTube

Ingredients

fresh spinach2 lb
olive oil2½ tbsp
onionlarge, or 2 small, finely diced1
garlic clovesminimum amount; add more to taste6
green onionsuse whole stalk, remove roots, chopped~3-4est.
fresh dillchopped, most stems removed3 tbsp
fresh parsleychopped, at least this much¼ cups
feta cheeseblock feta, crumbled

Steps

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1
Heat 1 tbsp olive oil in a large skillet over medium heat. Working in batches, add the spinach and stir occasionally until wilted. Set a sieve over a large bowl to drain the spinach as it cooks.
2
Dice 1 large onion (or 2 small ones) finely. Mince 6 garlic cloves. Chop the entire green onions (discard roots) into small pieces.
3
Once all spinach is wilted, press it firmly in the sieve (or wring out in a kitchen towel) to remove as much liquid as possible. Transfer to a bowl and gently separate any clumped pieces.
4
Heat 1 tbsp olive oil in the skillet and cook the onion mixture over medium heat for about 3 minutes until slightly softened, stirring occasionally. Let cool for about 5 minutes.
5
Add the crumbled 8 oz feta cheese to the drained spinach and mix well. Stir in 3 tbsp fresh dill and 1/4 cup fresh parsley.
6
Add the cooled onion mixture to the spinach and mix well. In a separate bowl, beat 2 large eggs with 1 tsp sea salt and 1/2 tsp cracked black pepper. Pour the egg mixture into the spinach filling and stir until everything is evenly combined.
7
Preheat oven to 350°F (175°C). Lightly brush a 9×13-inch baking dish with melted butter. Keep the remaining melted butter warm in a bowl set over hot water so it stays thin and easy to brush.
8
Unfold the thawed phyllo dough and drape a kitchen towel over it to prevent drying. Set aside any nice whole sheets for the top layer. Keep some ripped pieces for the bottom layers.
9
Layer 7 sheets of phyllo dough on the bottom of the baking dish, brushing each lightly with melted butter. Alternate directions for even coverage. Minor cracks are fine.
10
Spread the spinach and feta filling evenly over the phyllo base.
11
Place a layer of phyllo on top with even overhang on all sides. Brush with melted butter. Add another layer and brush again. Continue until you've covered the filling with 2–3 top layers, each lightly buttered.
12
Fold the overhanging phyllo edges down and tuck them inside the baking dish like a pie crust. Trim any oversized pieces if desired.
13
Using a sharp knife, score the top layer to mark 12 squares (dividing the dish into 3 rows × 4 columns). Score gently—just enough to separate the top layer.
14
Bake in the preheated 350°F oven for 50 minutes, or until golden and puffed throughout. Alternatively, cover well and freeze before baking, then bake from frozen (it may take a bit longer).
15
Allow to cool briefly before cutting. Use a sharp knife to slice along the scored lines and remove the squares. Serve warm.

Spanakopita (Greek Spinach Pie)

Ingredients

Steps

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